This is a Basic Italian Bread recipe that came with my Oblong La Cloche.....I added a little poolish. I placed half the dough into the frig for tomorrow! There is no oil in this Italian bread. The recipe actually stated to add yeast to 2 cups of "hot water"!!! I used a cool room temp. water and a little added a extra hydration...I also placed the dough to rise directly into the La Cloche per instructions....usually I have my La Cloche pre-heating with the oven. I have read that this helps from cracking the thin bottom on the Bell shaped La Cloche. The bread was very good with a crispy crust and tender creamy crumb...it went great with the Italian dinner...I think it would make a nice garlic toast!
Recipe from LaCloche:
1 1/2 packages active dry yeast...used less IDY
2 cups hot water-----cool room temp...used
1 Tablespoon honey
6-7 cups all purpose flour....I was out of AP...used K.A.Bread
1 Tablespoon salt .... I used a little less
Preheat Oven 400F
I autolysed with stretch and folds.
Shape by Oblong La Cloche!! Little under proofed...Our dinner's on a time schedule....today...dinner 4:30 sharp...hubby has to eat and go to work! But he got his almost cooled bread : )
When the Rosemary blooms I love to make Rosemary-Lemon Bread. This is Beth Hensperger recipe in her bread machine cookbook. I have made a few changes by adding some whole wheat flour and left out the hazelnuts and gluten. I use my garden lemons and rosemary. I hand mix and let the bread rise slowly in a cool room. I also baked this one in my bell la cloche at 475 for 35 min. uncovered and baked 10min. more at 450. The bread was sliced a little warm...my husband wanted a sandwich and it was getting late! Hope you enjoy the photo of the Geese..they came and turned away into the sunset when I ran in to get the camera!
A Lemon for the bread!
There is Lemon zest, Rosemary and Golden Raisins!
A Rosemary Flower/Lemon Fondant up close is so pretty and dainty! They are very nice on cakes, breads, ect!
There's a hint of the rosemary and lemon zest with the sweetness of the golden raisins and honey. The egg, butter and milk give the crumb a nice moistness and add to the lovely flavors! All in all a nice bread for the coming of Springtime!
This is a very basic simple recipe that came with my Bell La Cloche...recipe by Chuck Williams of Williams-Sonoma.
This is a straight dough...1 pkg. ady, 1 tsp. sugar, 1-3/4 c. warm water '110' degrees F., 5 cups hard wheat unbleached flour or All-Purpose flour, 3/4 tsp. salt.
My husband is out with his bike cycling team today and Im doing my favorite thing 'baking' of coarse! : )...so I've taken a favorite recipe from the http://allrecipes.com site and made a few changes to convert it into a sourdough cherry scone recipe...the original recipe is called Grandma Johnson's Scones...tested by over 1000 bakers and given 5 star rating. Instead of sourcream I used sourdough a little buttermilk, cut the butter in half added some vanilla and almond extract with some lovely extra fancy sour cherries from a specialty market, I also added a 12 grain flour from K.A. flours.
The scones turned out wonderful....they had a lovely flavor and tender...I mix in the butter with my fingers and like using a gentle drop shaped scone!
Brushed and baked with egg glaze and decorator sugar.
These scones have a lovely flavor without any topping! In fact I was enjoying the taste of the raw dough : O !!
These are made using half the recipe given at http://northwestsourdough.com . I have made these before and they are very good with plenty of nooks and crannies with a mild sourdough flavor.
These are baked in the oven for a few minutes after grilling!
This is my first attempt at a Ciabatta bread. The motherdough was aged 3 days under refrigeration before using. The recipe came from NWSD site I followed recipe up to the shaping! I changed it to one I thought simpler and just as effective! It must have tasted ok as my husband ate nearly half the loaf before I could get some photos...it was still slightly warm when sliced : ( the crumb had a nice creamy taste
I added some extra hydration to the dough.
Sliced it into 4 pieces...I also had cut the original recipe in half!
The front two were dimpled before baking and the back two were not dimpled!
Just out of the oven...thought I would try this recipe from http://northwestsourdough.com because it was a one day deal and I was heating my oven up for an easy pizza dinner with some frozen pizza dough I had put aside for a rainy day...my husband and I both are housebond with the flu...so I just puddled around in the kitchen today! It's late and the breads to hot to slice...so sorry no crumb or flavor test...it does have some organic whole wheat in it along with the rolled oats and it has canned evaporated milk in it! Should be tastey!!
One long slice in back and 2 slices in front loaf.
I knew these where a hit when my husband took his first bite and said " Oh Man These Are Good"..he usually doesn't say much...just eats! The recipe is from the front page of http://northwestsourdough.com/ . I used my left over Rye Starter with GM organic AP Flour and the barley malt syrup instead of sugar and water, melted butter, with powder milk directions. I also freeze any leftover fully cooked waffles so the midnite snacker can have his toaster waffles!
After seeing David's scrumptious cinnamon roll's we just had to have some...so I thought as long as I was doing sourdough recipes from the Northwest Sourdough site I would give these a try! They turned out with a wonderful flavor....I bet the midnite snacker shows up tonite.
I put these in my favorite cinnamon rolls pan I've had forever...it's an old daisy wilton cake pan!
Im still learning a lot about sourdough...these taste really good so it was worth the effort!
Im still learning a lot about sourdough baking and enjoy the recipe's from Northwest Sourdough...this is my first sourdough Kaiser rolls..they really sprang in the oven!
